Tag: coconut aminos

Oh my goodness, this chicken and broccoli dish is SO yummy! This is one of my hubby’s favorites that I make! With broccoli and chicken being its main ingredients, it’s super healthy for you, and it’s really easy to make even though it tastes like you slaved away for hours making it (don’t worry, it will be our little secret!).

The sauce for this dish is made from ginger, garlic, arrowroot, and coconut aminos. Coconut aminos tastes exactly like soy sauce, but it is somewhat healthier for you.

The above pin links to a site that explains some of the benefits of coconut aminos vs. soy sauce. Some of those are as follows:

Coconut aminos are soy-free, so if you have a soy sensitivity, this is an excellent alternative

Soy is subject to cross-contamination of gluten. There is no possibility of this with coconut aminos, so if you’re gluten free, this should be your go to replacement for soy sauce

Coconut aminos have approximately 73% less sodium than soy sauce

Soy sauce contains phytoestrogens which can lead to estrogen dominance in women causing various diseases. Coconut aminos contains no phytoestrogens, so it is safe for women, men, and children

Soy is high in goitrogens, which are thyroid inhibitors that inhibit the thyroid from utilizing iodine properly. Coconut aminos are free of goitrogens

Of course, if you buy 100% organic, non-GMO soy sauce, you avoid a lot of the bads that can be in soy sauce, but with coconut aminos, you don’t have to worry about it at all. Not only that, but coconut aminos seriously taste amazing!

Okay, now that we’re up to speed about coconut aminos, let’s get to this recipe!

1.) In a small bowl, mix together the coconut aminos, garlic cloves, ginger, and sardine juice. Set aside while you cook the chicken and broccoli.

2.) In a large frying pan, heat the coconut oil over medium heat. Add the onion, and sauté until soft. Add in the chicken and cook until the chicken is completely cooked through and a bit browned. Transfer the onion and chicken mixture to a bowl.

3.) Place the same pan you just emptied the chicken and onion out of back over medium heat, and add the broccoli and 1/4 cup of water to the pan. Cover and steam for 3-4 minutes, then remove the cover and let the water cook off. Transfer the broccoli to the same bowl the onion and chicken is in.

4.) Place the same pan back over medium-low heat. Add the prepared sauce to the pan and slowly heat the sauce. Very slowly, add in the arrowroot powder, and stir. The sauce will thicken up considerably.

5.) Add the broccoli, chicken, and onion mixture back to the pan, and stir to coat with the sauce.

6.) Transfer to bowls or plates. Season with sea salt and pepper, to taste. Top with the green onions and serve.

Get ready to have your mouth full of deliciousness, and your body full of nutrition! Enjoy! 🙂

Oh my gosh, guys, this salad…this dressing – I may have a new favorite! I’m pretty sure I could eat the dressing by the spoonful! I got the idea for this salad from the following pin:

I made a few small adjustments. For the dressing, I replaced the maple syrup with a pinch of stevia, and I replaced the black pepper with some sea salt. In place of the tamari/soy sauce, I used coconut aminos. Coconut aminos seasoning sauce is a delicious, soy-free seasoning sauce made with nutrient-dense coconut ‘sap’. The brand I use (Coconut Secret) contains 17 naturally occurring amino acids and mineral rich sea salt. It is organic, gluten free, raw, and vegan. It is an excellent alternative to soy sauce for those that are soy sensitive, and I actually prefer the taste of coconut aminos over the the taste of soy sauce. I use it in a lot of the dishes I make.

As far as the salad goes, the only changes I made is that I didn’t add the mushrooms, chick peas, zucchini, sunflower oil, or balsamic vinegar. I’m sure these would have made delicious additions, but I didn’t have them on hand so I made do with what I had. In all honesty, I didn’t notice anything was missing – this salad was INCREDIBLE!!! It’s just an added bonus that with the huge variety of veggies it contains it is full of nutrients and incredibly good for you!

I was only making a enough salad for one person this afternoon, so I will just list the ingredients that I used and you can use as much or as little of each as you would like. Then just adjust the amount of each ingredient in the dressing to accommodate more or less salad.

1.) Make the dressing recipe first.
2.) Trim the asparagus ends, chop into bite-sized pieces, and steam until just tender. Place in ice water to chill, then drain and pat dry.
3.) Thinly slice then chop the radishes and peppers.
4.) Mix kale and cabbage together. Add the chilled asparagus, radishes, pepper, quinoa, onion, and avocado, and toss with the greens.
5.) Add dressing and toss till salad is well coated.

1.) Starting with 1/2 Tbsp. of water, mix all the ingredients together and stir till creamy.
2.) It will thicken as it sits, so before putting on the salad, add more water if desired to reach the consistency you would like.